Nostrildamus
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968
- Yeast Starter
- 1 Liter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.060
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 75
- IBU
- 45
- Color
- 12 SRM
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
Grain Bill
11 lbs ESB malt
10 ozs Crystal Malt
8 ozs Munich Malt
8 ozs Flaked Barley
2 oz Roast Barley
Hop Bill
1.5 ozs Goldings 5.4 AA% (60 minutes)
2 ozs Fuggles 4.9 AA% (split evenly at 30 and 15 minutes)
Adjuncts
Gypsum
Mash Schedule
Mash in with a 1:1 water to grain ratio with 6.5 Quarts @ 169 F for 60 mins with 1.5 tsps of Gypsum.
Sparge Schedule
Fly Sparge with 5.5 gallons @ 170 F with 4 tsps of Gypsum.
Boil and Hop Schedule
Bring collected wort to boil for 15 mins then add the Goldings. At 30 mins add 1 oz of Fuggles and at 45 mins add the remaining 1 oz of Fuggles.
Chill and pitch with 1 liter starter of Wyeast 1968.
11 lbs ESB malt
10 ozs Crystal Malt
8 ozs Munich Malt
8 ozs Flaked Barley
2 oz Roast Barley
Hop Bill
1.5 ozs Goldings 5.4 AA% (60 minutes)
2 ozs Fuggles 4.9 AA% (split evenly at 30 and 15 minutes)
Adjuncts
Gypsum
Mash Schedule
Mash in with a 1:1 water to grain ratio with 6.5 Quarts @ 169 F for 60 mins with 1.5 tsps of Gypsum.
Sparge Schedule
Fly Sparge with 5.5 gallons @ 170 F with 4 tsps of Gypsum.
Boil and Hop Schedule
Bring collected wort to boil for 15 mins then add the Goldings. At 30 mins add 1 oz of Fuggles and at 45 mins add the remaining 1 oz of Fuggles.
Chill and pitch with 1 liter starter of Wyeast 1968.